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Ice cream maker recipes
300ml/ ½pt double cream
500ml/ 18floz tub chilled fresh custard
Pop the ice cream maker container into the freezer for at least 24 hours meanwhile chill the ingredients. Make your mixture by softly whipping the cream and then stirring into the custard until thoroughly mixed. Chill until ready to make ice cream.
Now fit the frozen container to your machine and switch on before you carefully pour the custard mixture in. Don’t fill more than half full as the mixture expands as it freezes. Allow to churn until thickened (20-40 minutes depending on machine).
If you prefer a thicker set than transfer ice cream to a suitable container and freeze for a few more hours.
You can flavour the mixture before churning with virtually anything you like:
Blueberry ice cream: 450g/ 1lb blueberries & 1tbsp sugar stirred together then gently simmered in a pan for 5 minutes. Chill well then stir into the custard mixture.
Chocolate and peanut butter ice cream: 2tbsp smooth peanut butter stirred into 150ml/ ¼pt Belgian chocolate dessert sauce until smooth then stirred into the custard mixture.
Lemon curd ice cream: 325g/ 11½oz jar lemon curd stirred into the custard mixture.
Fresh raspberry or strawberry ice cream: 250g/ 9oz fresh raspberries or strawberries whizzed in a food processor or blender, then sieved and stirred into the custard mixture.
Toffee and honeycomb ice cream: 150ml/ ¼pt toffee caramel sauce stirred into the custard mixture. Once the ice cream is thickened add a finely crushed chocolate honeycomb bar and allow to churn for a few minutes until thoroughly mixed.
Brandy, honey and almond ice cream (for grown-ups only!): 4tbsp clear honey stirred into the custard mixture. Once the ice cream is thickened add 2tbsp brandy & 2oz toasted, flaked almonds and allow to churn for a few minutes until thoroughly mixed.
Mango frozen yoghurt: 500ml/ 18floz tub chilled natural yoghurt, 300ml/ ½pt double cream, 425ml/ 15floz can mango puree.
Make in the same way as Easy vanilla ice cream but replace the custard with the yoghurt and stir-in the mango puree.